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Panda Express Celebrates Lunar New Year 2020

Ricky Ly
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Panda Express Celebrates Lunar New Year 2020

The first Panda Express was opened by Andrew and Peggy Cherng in 1983 in Glendale, California and has grown ever since, becoming unarguably the most successful and most recognized Chinese dining concept in America.

In 1987, Panda Express’ Chef Andy Kao developed the original Orange Chicken dish, inspired by the flavors of Hunan Province and featuring crispy chicken bites in a sweet and spicy orange sauce. Since 2016, they have served 80 million pounds of Orange Chicken.

Their dishes have generally been faithful interpretations of Chinese cuisine, with a good balance of flavor, quality, and healthfulness, and indeed our family sometimes prefer Panda Express to some Chinese take out places.

Every year, people of Chinese (as well as Vietnamese and other Asian) descent celebrate the Lunar New Year around mid-January to mid-February depending on the cycles of the moon. It is a time of great celebration – think Christmas, Thanksgiving, and New Year’s combined into one. Elders hand out red envelopes with money to children for good fortune, families gather round for big feasts, and communities throw on firework displays and lion dancing shows.

For the Lunar New Year this year, Panda Express is celebrating in two ways: with limited-time offering Firecracker Shrimp, and with augmented reality filters on Facebook and Instagram, enabling guests to enjoy and share five distinct Lunar New Year traditions with their friends and family.

Food is one of the most important parts of the holiday—families and friends come together around a table of lucky dishes, each representing a well-wish for the new year. Some examples are long noodles for long life (the longer the better), good fortune through dumplings, and sweets for a “sweet” year.

Inspired by the firecrackers that line the streets during Lunar New Year, the new Firecracker Shrimp features hand-chopped red and yellow bell peppers, onions, string beans, whole dried chilies, and large, succulent shrimp, wok-tossed in a savory black bean sauce and is also under 110 calories per serving.

“Every year, we at Panda celebrate the first day of Lunar New Year by gifting lucky red envelopes to all of our guests; and this year, we are thrilled to further invite them into this wonder-filled celebration through our themed AR experience,” said Andrea Cherng, Chief Marketing Officer at Panda Express. “The Lunar New Year holiday is at heart about coming together to bring and share joy and good fortune. As a holiday that is deeply rooted in our culture, we are honored to bring millions of people together to celebrate Lunar New Year through our crave-worthy food and our new digital experience.”

Each of Panda Express’ five AR filters highlights a cultural tradition celebrating the Lunar New Year, the foremost holiday period in China and other Asian countries. The filters, which overlay digital images on a view of the real world, include games to catch virtual food falling from the top of the screen or to throw firecrackers that ward off evil spirits. Mobile users also can decorate selfies with lion masks and virtual lanterns, or swipe up to unlock surprises in red envelopes, an AR version of the gift-giving tradition in several Asian cultures.

For more information on Panda Express and the Lunar New Year celebration, visit PandaLNY.com and follow the #pandalny celebration on Facebook, Twitter and Instagram.

Second Harvest Food Bank and Walt Disney World Chefs partner up for First Chef’s Night on Feb 6, 2020

Ricky Ly
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Second Harvest Food Bank and Walt Disney World Chefs partner up for First Chef’s Night on Feb 6, 2020

Second Harvest Food Bank of Central Florida is hosting its first Chef’s Night of 2020 on Feb. 6. The Concept Development Team for Walt Disney World will prepare a four-course dinner at Second Harvest to raise money for the nonprofit’s Culinary Training Program.

The Chef’s Night series is designed to celebrate delicious food while raising awareness about the Culinary Training Program, which provides students with the skills and inspiration they need to obtain an entry-level position in the food service industry. Second Harvest introduced the program in 2013 at no cost to students. Since then, it has provided training for 321 people, who have successfully gained employment.

MENU:

First Course
Lobster Bisque with crispy parsnip, pink tipped parsley, lemon crème fraiche and lobster oil

Second Course
Inner Beauty with beet heart, lingonberry, rose hip and oxalis

Main Course
Beef Wellington with sweet potato puree, baby squash blossom, mushrooms and red wine demi

Dessert
Strawberries and Cream
Plant City strawberries, Chantilly cream and chocolate-caramel cake

WHEN: Thurs., Feb. 6, 6–9 p.m.

WHERE:
Second Harvest Food Bank of Central Florida
411 Mercy Drive
Orlando, Fla. 32805

COST:
$125 per person
$200 for couples
$1,250 for a corporate table of 8 (includes special reception & swag bag)

REGISTER: Purchase tickets at www.FeedHopeNow.org/ChefNight or call 407-514-1070 for more information. Seating is limited.

____________

About Second Harvest Food Bank of Central Florida
SHFBCF is a member of Feeding America – the largest charitable domestic hunger-relief organization in the United States. SHFBCF secures and distributes food and grocery products to approximately 550 local nonprofit feeding programs throughout Central Florida. Last year, with the help of food and financial donors, volunteers and a caring, committed community, the food bank distributed nearly 63 million meals to partner programs such as food pantries, soup kitchens, women’s shelters, senior centers, day care centers and Kids Cafes. In addition, Second Harvest’s 16-week culinary program teaches foodservice-based technical, life and employability skills to economically hard-pressed adults. Second Harvest is distributing enough food to feed 58,000 people a day. To learn more about SHFBCF, visit www.FeedHopeNow.org.

7th Annual ‘Field to Feast’ Dinner with Disney Chefs Feb. 22 at Long & Scott Farms

Ricky Ly
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7th Annual ‘Field to Feast’ Dinner with Disney Chefs Feb. 22 at Long & Scott Farms

Walt Disney World Resort chefs, Master Sommelier George Miliotes and Edible Orlando magazine are back together again for the 7th annual Field to Feast Dinner Feb. 22 at Long & Scott Farms in Zellwood.

This is a fabulous event featuring the best of the best of Walt Disney World’s Food and Beverage team – and a pleasant surprise is there are a huge variety of plant based options this year! (here are photos from last year’s event!)

All proceeds benefit the Kids Cafe Program of Second Harvest Food Bank of Central Florida, an after-school meal service program that provides food to needy children in Orange, Seminole and Osceola counties.

More than $100,000 has been raised since the event’s inception in 2013.

Celebrating locally sourced cuisine in an open-air setting with a casual dine around, this year’s dishes will again be paired with wines, beers and cocktails.

Live music, farm tours and a raffle also are part of the event from 2:30-5:30 p.m.

Featured Disney restaurants for 2020, each paired with a Disney sommelier, include Toledo – Tapas, Steak & Seafood, Topolino’s Terrace – Flavors of the Riviera, Tiffins, The Hollywood Brown Derby, Cinderella’s Royal Table, Golden Oak, the Epcot Festivals chefs, Disney Park Events Operations and Premium Events chefs, Disney’s Animal Kingdom Lodge Bakery team, Disney’s Grand Floridian Weddings chefs, Amorette’s Patisserie and The Ganachery.

The event is presented by Edible Orlando magazine with Walt Disney World Resort as a major sponsor.

Tickets are $175 at edibleorlando.com. The event has sold out the last six years so get your tickets asap!

Reception:

Disney’s Grand Floridian Weddings, Chef Norm Curka

Orange Grove Compressed Watermelon, Orange Blossom Gastrique, Pistachios and Micro Cress

Grilled Octopus, Heirloom Tomato, Corn and Jalapeño

BBQ-rubbed plant-based Protein,

Back 40 Sweet Potatoes and Apples

Cooking Stations:

 Toledo–Tapas, Steaks & Seafood, Disney’s Coronado Springs Resort, Chef Robby Sayles

Char-grilled Flank Steak Montaditos, Chow-Chow, and Roasted Garlic Aïoli

Plant-based Option

Plant-based Impossible Albondiags, Beet Hash, Avocado, and Cabbage

 Topolino’s Terrace – Flavors of the Riviera, Disney’s Riviera Resort, Chef Dom Filoni

Slow-cooked Lamb Belly, Chick Pea Panissa, Saffron Tomato Compote, and Lamb Jus

Plant-based Option

Tarbais Bean Cassoulet, Trumpet Royale Mushrooms, Root Vegetables, and Plant-based Sausage

 Cinderella’s Royal Table, Chef Bobby Rivera Otero

Whole-roasted Suckling Pig, Cajun” Impossible” Dirty Rice, and Scallions

Plant-based Option
Cajun “Impossible” Dirty Rice, and Scallion Sauce

Tiffins, Disney’s Animal Kingdom Park, Chef David Njoroge

Samaki wa Kupaka

East African-spiced Local Sustainable Fish, Tandoori Vegetables, Lime Achar, Basmati, and Zanzibari Coconut-Tamarind Sauce

Plant-based Option

East African-spiced Jack Fruit, Tandoori Vegetables, Lime Achar, and Basmati with

 Golden Oak, Chef Phil Ponticelli

Shellfish Paella

Plant-based option

Plant-based paella

Epcot Festivals, Chef Kevin Downing

Prime Steak Tartare, Pickled Vegetable Garden, Béarnaise Dip-n-Dots, and Bone Marrow Snow

Plant-based Option

Salt Roasted Beet Tartare, Pickled Vegetable Garden, Béarnaise Aïoli, and Hearts of Palm

  The Hollywood Brown Derby, Chef Axel Martinez

Wood-grilled Duck Breast L ’Orange

Kumquats, and Tokyo Turnips with Miso-Orange Vinaigrette

Plant-based Option

Coal-roasted Tokyo Turnips,

Pickled Kumquats, Radishes, Miso, and Burnt Carrots

 Disney’s Animal Kingdom Lodge Bakery, Pastry Chef Michael Craig

Coconut, Lemongrass, and Guava Binaki

Disney Park Event Operations and Premium Events, Chef Leonard Thomson

Corn-Infused Country Fried Chicken with Grains of Paradise Gravy

Winter Slaw with Beet Sugar Vinaigrette, and

Ancient Grain Biscuit and Fresh-popped Sorghum

Plant-based Option

Plant-based Corn-Infused Country Fried Tofu with Grains of Paradise Gravy

Winter Slaw with Beet Sugar Vinaigrette, and

Ancient Grain Biscuit and Fresh-popped Sorghum

Food & Beverage Concept Development Team, Chef Gregg Hannon

Regal Eagle: Craft Drafts 7 Barbecues

Smoked Pork Sausage on Garlic Toast with Sweet Caramelized Onions and

Housemade Pickles, Featuring the Regal Eagle Unique Sauces

Plant-based Option

BBQ Jackfruit Sandwich with Garlic Toast and Pickles

Amorette’s Patisserie, Pastry Chef Yoly Lazo Colon

Amorette’s Petite Jardin:   Beet Cake with Sweet Corn Panna Cotta, Caramel Ganache, and   Vegetable Meringue

Plant-based Option

Amorette’s Piña Colada

Super Bowl LIV Specials in Orlando 2020

Ricky Ly
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Super Bowl LIV Specials in Orlando 2020

The Kansas City Chiefs take on the San Francisco 49ers this Sunday February 2, 2020 in Miami but for those of us in Orlando – we can find some great specials and experiences to enjoy the game while also enjoying great food and drink.

Here are Super Bowl LIV Specials in Orlando 2020

American Social Bar & Kitchen 

Although nothing beats watching the game at Hard Rock Stadium, the sports bar experience at Florida’s own American Social Bar & Kitchen is a close second. With four locations across the Sunshine State — in Miami, Orlando, Tampa and Fort Lauderdale — American Social Bar & Kitchen provides the ultimate game-watching experience where guests can enjoy quality food, and most importantly, an ideal game watching experience with 20+ TVs in each location, creative cocktails, craft beer, and a fun, lively environment.

Game day specials at American Social include a speciality Big Game Burger ($12) stacked to perfection with bacon, chicken fingers, buffalo cheese sauce, fried onions and cherry peppers, as well as $15 beer buckets, $6 smoked chicken wings, $4-6 shots of select liquor and more.

The Big Game Burger – $12
6oz Patty, Chicken Tenders, Bacon, Buffalo Cheese Sauce, Fried Onions, Cherry Peppers, Lettuce, on Brioche Bun, served with French Fries
Challenge: Guest who post a picture and tag AMSO Orlando along with three other people will be entered into a raffle for a $50 gift card

Drink Specials
$4 Mich Ultra, Dos Equis, Bacardi
$5 Jameson, Fireball
$6 Grey Goose, Patron
$15 Bud Light Buckets
$20 Heineken Buckets

Big Fin Seafood Kitchen

Open during Super Bowl and Happy hour being available in the 2 private dining rooms that will have the screens down for the game.

Hook and Reel Cajun Seafood and Bar

Soco Thornton Park

Delaney’s Tavern at The Delaney Hotel

Boxi Park – Lake Nona

Bring the family for fun starting at noon, with adult bounce houses, food and beverage specials, beer buckets and the game on the projector screen starting at 6:00 p.m. Meet football players and cheerleaders from Lake Nona High School and show your team spirit!

Canvas Restaurant & Market – Lake Nona

Canvas Restaurant & Market in Lake Nona will offer three different to-go platters for The Big Game, including Buffalo Wings, Burger Sliders and Cuban Sandwiches. (Order dates TBD – coming today or early tomorrow)

Park Pizza & Brewing Co Lake Nona

Park Pizza & Brewing Co. in Lake Nona Town Center will offer Happy Hour beer pricing from kick-off to close ($4 pints and $5 flights), a specialty meat lover’s pizza called the Sunday Ticket, and a Buffalo Chicken Dip to share for $9. This family-friendly event will also feature football-themed décor and a sound-on viewing of the game on the restaurant’s multiple big-screen TVs.

DoubleTree Orlando at SeaWorld

Game-day specials available all day on Sunday, Feb. 2, 2020 to celebrate the big game. The resort invites guests and locals to get a taste of the big game with a watch party at all of the restaurants and bars, including food and drink specials all day long. Orlando residents who wish to join in on the fun will receive complimentary parking and goodie bags will be provided by sponsors for those in attendance.

Masquerade at The Edison at Disney Springs – Saturday February 22

Ricky Ly
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Masquerade at The Edison at Disney Springs – Saturday February 22

Enter a fantasy world of electrifying mystique and intrigue at The Edison’s inaugural Masquerade on February 22.

From the moment you cross the threshold, be prepared to be surprised and delighted around every corner as all party goers will be dressed incognito during a magical evening shrouded in an air of secrecy.

Guests will be privy to power-house trays of gourmet passed appetizers as well as access to a dedicated menu of themed-cocktails.

Masks are mandatory (full face masks are prohibited), and guests must be 21 or older to attend.

VIP booths and reserved seating is available for purchase. Email OrlandoEvents@patinagroup.com, or call  for more information at (407) 560-8155.

Tickets are $65 per person plus tax & gratuity. Space is limited so don’t delay in snagging your spot for a shows-topping evening!

What: Masquerade Event
Where: The Edison at Disney Springs

When: Saturday, February 22

Time: 8:30PM to 2AM

Ticket Price: $65++

Dress Code: Festive Masks

Buy Tickets Here: https://store.patinagroup.com/event/masquarade-at-the-edison/?_ga=2.84954705.954216562.1579037173-1241527396.1579037173

What can people expect when attending the Masquerade At The Edison event?

Guests can expect to enter a fantasy world of electrifying mystique and intrigue at The Edison’s inaugural Masquerade. From the moment they cross the threshold, visitors should be prepared to be surprised and delighted around every corner as all party goers will be dressed incognito during a magical evening shrouded in an air of secrecy.

Where does the inspiration behind the Masquerade come from?

While the event does not directly tie into Mardi Gras (also known as Carnevale in Italy), it draws inspiration from the traditionally opulent celebration with indulgent food, vibrant décor, elaborate costumes, and an atmosphere of decadent revelry.

Guests can begin their evening with a sit-down dinner reservation during the Carnevale celebration happening in tandem next door at Maria & Enzo’s before venturing over to The Edison for drinks, dancing, and more at Masquerade.

What type of music or other activities will occur this evening?

The evening’s electrifying entertainment lineup will consist of the upbeat musical stylings of The Edison’s very own house-band, The Pearl Street Players, along with a DJ and live variety act performances ranging from a trapeze artist to stilt walkers.

Why is The Edison a great place to have this event?

At The Edison, visitors cross the threshold into a world of industrial-gothic opulence, where imagination and innovation intertwine to deliver an unforgettable experience. The live entertainment and signature cocktails offered make this abandoned power plant a can’t miss destination, perfect for a special event such as Masquerade.

MASQUERADE BALL – MENU

PASSED HORS DOUVRES

BLACKENED SHRIMP COCKTAIL
WITH COCKTAIL AND REMOULADE SAUCES

BUFFALO CHICKEN SPRINGROLLS
WITH BLUECHEESE SAUCE

BBQ SHORTRIB
WITH KIMCHEE

OYSTER SHOOTERS
WITH MIGNONETTE

CUCUMBER CANAPE
WITH SALMON MOUSSE

SCALLOPS WRAPPED IN BACON

BUFFALO MEATBALLS

DEVILED EGGS

PORTOBELLO FRIES
WITH SIRACHA

347 Grille by Coach Shula – Lake Mary

Ricky Ly
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347 Grille by Coach Shula – Lake Mary

Coach Don Shula is an American sports legend, best known as the most “winningest” coach with 347 overall wins and for leading his team to the only perfect season in NFL history (1972 Miami Dolphins).

In 1989, Coach Shula began Shula’s Steak House restaurant group and today the company has grown to over six different restaurant concepts including Shula’s Steak House, Shula’s Bar and Grill, Shula’s 2, Shula’s on the Beach, and 347 Grille.

In the Orlando area, most residents are probably most aware of the long time Shula’s Steak House located at Walt Disney World’s Swan and Dolphin Resort. But in Lake Mary, there is a second Shula restaurant concept known as 347 Grille, a upscale sports dining restaurant.

Shula’s 347 Grille, located inside the Westin Lake Mary Hotel, features beef that use many of the same custom cuts and aging process from the legendary Shula’s Steak House. The restaurant features American fare in addition to steaks and burgers and features a full bar, served in a relaxed casual atmosphere. We were recently invited to check out the restaurant and their new offerings this spring.

If you have been to Shula’s at the Swan and Dolphin, you may be familiar with the succulent New Orleans BBQ Shrimp dish – the dish here at Shula’s 347 Grille is just as good and maybe even better what I remember at Shula’s, served with a creamy, delicious Cajun style sauce with garlic crostini bread.

Despite being known for their superior steaks, there’s a few new dishes like the Grilled Salmon and the Tuna Poke, accentuating their seafood items executed quite well.

Crispy BBQ Pork Belly* $12.00
Carrot Romesco, Lemon Marmalade

New Orleans BBQ Shrimp* $13.00
Creamy Cajun Sauce, Garlic Crostini

Bleu Cheese Chips $6.00

Tuna Poke* $15.00
Gochujang Dressing, Crispy Wonton Chips

 

French Dip Sandwich

Grilled Salmon* $23.00
Maple Mustard Glaze, Pomme Puree, Broccoli, Beurre Blanc

The restaurant is led by Chef de Cuisine Carmen Pagan-Lozado who moved to Florida from Puerto Rico in 2011. She started working at Rio Bravo where she found her love for food and joined the 347 Grille by Coach Shula team in 2017 as a line chef while she attended school at Daytona State College. Carmen quickly worked her way through all the stations in the kitchen and when she graduated with her Associates in Culinary Arts Management the Shula Chef position became available. She has proved to be an asset to her team and her talent and originality has greatly benefited the operation, both in the restaurant and in for banquet operations.

Specials: Happy hour Mon. – Fri. 4PM to 7PM, appetizers for $3, $4 or $7 and flights of martinis, wine or beer for $3.47

Sunday Brunch with a Bloody Mary and Mimosa Bar and each Bloody Mary or Mimosa for $3.47

Shula’s 347 Grille at The Westin Lake Mary
2974 International Parkway
Lake Mary, FL 32746
Phone: 407-531-3567

Baos on Baos on Baos at Hot Asian Buns

Katherine Nguyen
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Baos on Baos on Baos at Hot Asian Buns

Hot Asian Buns is known to be one of the only places with hot Asian bao buns that are handmade from scratch with all natural ingredients. Each of their fluffy buns are made to order with reinvented original recipes.

Hot Asian Buns are currently a food truck, but do stationary pop ups. They’re currently at Poké Stop near UCF until Friday, January 31, 2020 before the food truck is ready to hit the road again! We were glad to taste almost everything on the menu.

Start your meal with Loaded Kimchi Fries topped with Gochujang, horsey sauce, queso fresco, sesame, and scallions. Hear me out. When thinking of something with kimchi, I would think it would overpower the fries. However, it adds a nice touch and the flavors blend well with all the other toppings delivered to your palate with some crispy fries.

Pork Asada includes citrus roasted pork, mojo aioli, pickled onions, chicharrones, and cilantro. This has such wonderful flavors, which remind me of authentic Mexican tacos. My mind and tastebuds were so confused when eating this and I’m ok with that. This is one for the books and I’d love for more toppings and lime on top.

Korean Fried Chicken is a spicy item on the menu with Gochujang, creamy slaw, sesame, and scallions. Crispy with the right amount of sauce, which says a lot because many places add too much sauces and makes it overpowering.

12 Hour Smoked Brisket with kimchi, horsey sauce, daikon, and scallions is another favorite of mine. Not sure if I like this more than the Pork Asada or not. Maybe I love them equally. Try both this and the Pork Asada, then let me know which one is your favorite.

Pork Belly Confit topped with pickled mustard greens, hoisin sauce, peanut powder, and cilantro. This pork belly is so moist, but I wish it was larger… only because I love pork belly. Although the peanut powder adds a nice crunch, it would be an interesting twist if this pork belly had a crispy skin to it and add an additional crunch. Yet, I don’t think it would be as healthy as this bao.

Don’t stop now with your eating because we sure didn’t. Instead, we  had the Thai Tea Crème Brûlée with torched sugar and lime zest. This is one of the best crème brûlées I have ever had and it’s so great being unique with the Thai tea flavors.

Stop by their pop up now while you can! Follow them on Facebook and Instagram to keep an eye on their buns.

Interview with Chef Chastity of Oviedo Brewing Co.

Katherine Nguyen
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Interview with Chef Chastity of Oviedo Brewing Co.

We got the inside scoop of what makes Chef Chastity the amazing, brave and badass chef that she is today. From tasting some of her delicious bites to pairing them to beers at Oviedo Brewing Co, I couldn’t get enough.

When Chef Chastity was younger, she would try to make things all the time – toothpaste, paint, glue, etc. It wasn’t until she got older that she became more interested in textures, flavor profiles, and how to achieve such feats. With this growth, she decided on culinary school after taking a tour after she graduated college at J&W in Rhode Island.

When asked who inspired her to cook, she chose Emeril Lagasse. She was a huge fan as she and her family would sit and watch every single one of his episodes. She loves how he commanded attention from the room with his bubbly and fun nature, yet he didn’t beat around the bush.

She believed he had an abundance of knowledge so you would feel comfortable and excited by everything he was explaining and doing. Between you and I (and Chef Chastity), Chef Chastity had a collection of the Mrs. Dash seasonings and toothpaste he collaborated with.

Now, if anyone knows Jim Henson, let him know that Chef Chastity would like to cook for him. When asked who she would love to cook for, he’s her man! He has nothing to do with the culinary world, but he was one of her idols as a child.

She was fixated on all of his creations because they bring out every element and spectrum of emotions. Her inspiration is to create the same feelings for him with dishes inspired by his creations that were so impressionable to me.

Back at the brewing co, she was asked what her favorite item on the menu. She said that she’s very proud of the research, time and tasting they did to regulate the pizza. From their 6+ hour Za Sauce to the vegan dough, Chef Chastity said it’s been a labor of love that’s resulted in a few extra pounds since she signed onto the brewery. Sounds like those extra pounds were well worth it even though they’re not noticeable whatsoever.

Lastly, when Chef Chastity isn’t hard at work, you can probably find her at Hot Dog Heaven or Kelly’s Homemade Ice Cream. Can’t find any other comfort food like a hot dog or homemade ice cream!

If you find yourself in the neighborhood, stop by Oviedo Brewing Co. to check out some of Chef Chastity’s amazing dishes like the photos I’ve taken and displayed in this post. She has created many tasty dishes and I don’t know which I’d recommend first because I recommend them all.

Inside Look: Chicken Fire Expands Their Menu

Katherine Nguyen
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Inside Look: Chicken Fire Expands Their Menu

Since Chicken Fire started their pop ups a few months ago, they signed a temporary permanent location with A La Cart on Irvington Ave of Orlando, FL for 6 months starting Jan 1, 2020. So far, they have been bringing in more foot traffic for A La Cart, both old and new faces.

From the beginning, Kwame has been getting an A team crew ready to bring their A game every day to serve delicious Nashville hot chicken with a side of humble hospitality that will make you coming back for more.

Sure, his chicken is great and his creations have cohesively blended flavors that draws people in, but it is the personal touch they add that keeps me coming back for more.

For February, they will begin serving chicken sandwiches that will blow your mind. His sandwiches are made up of his delicious chicken, fire sauce, cole slaw, and pickles cuddled up between hot and toasted buns.

I recommend going a heat level higher and requesting extra honey for the chicken! The honey will add an additional sweetness, but the higher head level will prevent the spices from being overwhelmed by the sweet honey and cole slaw. Another recommendation I’d like to make is to eat the sandwich fast because the bottom bun will become a little soggy from all the delicious sauces and flavors.

For those who don’t fancy sandwiches, he is still serving up jumbo tenders from the original menu. With either the sandwiches or tenders alone, you can pick the heat level from the extensive heat list he provides – soulful (not spicy at all), meek, mild, medium, hot, hot X, hot X^2.

The soulful is actually great if you have children that want a kids meal at A La Cart. Chicken Fire has a kid box, which is a great for your kids to enjoy while you get a box for yourself and not have to worry about bringing outside food. Pictured is the hot box, which has two tenders. However, the kid box only has one in case you’re worried your kids won’t be able to eat two tenders.

On the other heat spectrum, you read it right! His secret menu actually includes levels hotter than their listed Hot as well as meek, which is soulful with a slight kick if you can’t handle the mild. Don’t worry, no one blames you because his chicken is definitely spicy! Unless you are Gary M.

Gary must be made of steel because he’ll eat the Hot X^2 socially for fun. Kwame leaks out that he’s possibly creating something hotter just to quench Gary’s heat thirst.

You’ll come with an empty stomach, but I can guarantee that you’ll leave with a full stomach, numb mouth and warm heart after meeting Kwame and enjoying his food. Don’t worry, there’s an ice cream truck there to help you calm the heat that numbs your mouth  and helps in calming the tornado happening in your stomach.

If you think that Chicken Fire has chicken included with every item order, you’re quite mistaken because they have a secret menu item that will still fulfill the guarantee. Hot Fries (photographed by: Isha Shah) are a must if you’re not in the mood for chicken or you’re a vegetarian, but still want to taste their flavors.

For more information, check out their Facebook and follow them on Instagram at @EatChickenFire …you might want to do both so you can find out where their next adventure leads them in 6 months! They could be coming to Oviedo’s future food hall.

Not to mention, you’ll want to follow him to see what and when he’ll have special limited edition items so you can taste it all!

Light on the Sugar Invites You to Celebrate the Lunar New Year

Katherine Nguyen
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Light on the Sugar Invites You to Celebrate the Lunar New Year

Light on the Sugar in Winter Park, FL creates unique treats for the East Orlando community and doesn’t shy away from making limited edition treats for various occasions. This occasion is the Lunar New Year, which will be on January 25, 2020 on the Western calendar.

This upcoming year will be the Year of the Rat. In the terms of yin and yang (??—y?n yáng), the Rat is yang and represents the beginning of a new day. In Chinese culture, rats were seen as a sign of wealth and surplus.

You can order a box of these black sesame macaroons for about $13.

Each macaroon has a painted design on each and the designs are different in each box.

If macaroons aren’t for you or if there are too many in a box, you can shoot for a black sesame cream puff that is also a limited time special.

For more information, visit Light on the Sugar!

Inside Look: A Refresh at Hemingway’s at Hyatt Grand Cypress Regency with Chef David Didzunas

Ricky Ly
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Inside Look: A Refresh at Hemingway’s at Hyatt Grand Cypress Regency with Chef David Didzunas

Established in 1984, Hemingway’s is Hyatt Regency Grand Cypress’ signature restaurant drawing inspiration from the places and travels of the eponymous writer Ernest Hemingway – especially the flavors and aromas of Key West, Cuba and Spain.

The restaurant at Hyatt Regency Grand Cypress recently underwent a renovation and refresh with a new sophisticated look and amenities, featuring a palette of grey and blue hues with golden accents, accentuated by the restaurant’s still stunning and gorgeous sunset and panoramic nighttime views of the Hyatt Grand Cypress’ private Lake Windsong.

One of my favorites on the menu is the coconut shrimp, a very unique rendition of the dish wrapped in shredded phyllo dough and served with a strawberry habanero chutney – divine! Tapas of the Sea – a sharing appetizer dish featuring Spanish Garlic Shrimp, Seared Scallops and Caviar, Octopus Ceviche, Salmon Beet Crudo was another standout. Along with the Deconstructed Lobster, Chilean Seabass, and the Cayo Hueso Crab Cake – these seafood dishes are sure to make any “Old Man” or woman happy.

COCONUT SHRIMP
Coconut Milk Marinated, wrapped in Shredded Phyllo, Strawberry Habañero Chutney, Pickled Mango

Hyatt’s global philosophy is “Food. Thoughtfully Sourced. Carefully Served.” We spoke with Executive Chef David Didzunas about his almost 40 year career (beginning in 1981) with Hyatt Hotels as well as the recent changes at Hemingway’s. For the restaurant’s menu, Chef Didzunas stays in touch with the latest trends in food and wine by traveling to Spain, Italy and various parts of the U.S.

MAINE LOBSTER 
Deconstructed Whole Lobster, Saffron Potato Purée, Orange-Fennel Butter

Chef David Didzunas is a graduate of The Culinary Institute of America in Hyde Park, New York and he started his career with Hyatt Hotels in 1981 in his hometown of Pittsburgh, Pennsylvania.

From there, he held chef positions at properties in Dallas, Washington, D.C. and Atlanta, and was executive sous chef for the Hyatt Regency Grand Cypress and executive chef for the Hyatt Charlotte at Southpark in North Carolina. In 1997, he was appointed executive chef for Hyatt Regency Orlando International Airport and returned to Hyatt Regency Grand Cypress as executive chef in late 2015.

MATADOR BURGER
Grilled Beef Tenderloin Steak and Lobster Tail, Horseradish Cheddar Cheese, Roasted Tomato Aioli, Bibb Lettuce, Squid Ink Sesame Bun, Shoestring Fries

Tasty Chomps: What are some of the biggest changes at Hemingway’s from the recent debut? What has stayed the same? 

Chef David Didzunas: The renovation of the dining room and bar are the most noticeable. With its blue and grey color palette, it’s comfortable, casual and relaxed.

We refocused our menu on the travels of Ernest Hemingway which lead us to Key West Florida, Cuba and Spain, these places inspire us with the flavors for our dishes.

“CAYO HUESO” CRAB CAKE
Famous Recipe Crab Cakes, Congaree & Penn Purple Rice Grits,
Corn Salsa, Asparagus

Some menu items have stayed the same, such as the Cayo Hueso Crab Cakes, Duval Street Shrimp Scampi, and Calamari.  We changed up the accompaniments and presentations for a more modern updated feel, yet still kept the quality ingredients and recipes.

The physical layout is the same as it was, the individual rooms create an enjoyable dining experience, whether watching the sunset or overlooking the pool, each area has its own personality and feel, and many of our customers have their favorite spots that they request.

LAMB CHOPS
Grilled, Mojo Rojo, Mojo Verde, Pickled Mustard Seed

Why is now a good time for change at Hemingway’s? 

Right now is such a perfect time to debut a refreshed look and feel at Hemingway’s. Last year we finished our guest room refurbishment and in a few short weeks will be opening our brand new 25,000 sq. ft. Windsong Ballroom. We can’t wait to introduce Hyatt Regency Grand Cypress to all of our new customers and welcome back all our long-term guests.

Tell us more about the culinary team at Hemingway’s and their background

We have a team of seven with years of culinary service ranging from one year to over 25 years with Hyatt Regency Grand Cypress.

All are passionate and driven by producing a consistent quality product every day.  Most importantly, they all care about each other as a team and for our guests.

For example, Sous Chef Ibis Lopez was born and raised in Humacao, Puerto Rico and was greatly influenced by his grandfather, a passionate home cook who grew his own fruits and vegetables, raised chickens and rabbits and handcrafted a variety of coconut desserts for which he became renowned in the east side of the island.

What are some of the most popular dishes at Hemingway’s right now on the new menu?

As far as starters go, the octopus, calamari, lamb chops and stuffed mushrooms are always moving fast. For entrees the Duval Street Shrimp Scampi, Bronzino, Scallops for the seafood and Vaca Brava, Ft. McCoy Grass Fed Ribeye are all very popular. And you can’t forget the Matador Burger.

CHILEAN SEA BASS 
Seared, Congaree and Penn Middlins Coconut Lime Rice, Baby Carrots,
Passion Fruit Butter Sauce (gf)

What are some of your personal favorite dishes on the new menu and why?

The Branzino for its simplicity and flavors; Chilean Sea Bass for its unique coconut lime rice and flavorful passion fruit butter sauce; the Vaca Brava for its high quality of 21-day dry age along with our Barbacoa butter and Patatas Bravas — this is our “Spanish influenced Steak Frites’.

Having worked at Hyatt over 35 years ago, what was it like in those first days when you were here in Orlando compared to now? How has the food culture from guests changed or stayed the same?

When I worked at Hyatt Regency Grand Cypress in 1988-89 as Executive Sous Chef, we were pretty much the only hotel in the Lake Buena Vista area, nothing much around at all like it is today. The food culture from our guests has stayed the same in some ways, always expecting great quality, consistency and something interesting.

SPANISH SANGRIA
Spanish Red Wine, Brandy, Fresh Fruit, Splash of Sparkling Water

What makes Hyatt a great company to work for all these years?

Hyatt gives us the opportunity to be creative, innovative and be the best leaders we can be. Our culture of caring so people can be there best is what drives us, along with treating our colleagues with dignity and respect every day.

“All my life I’ve looked at words as though I were seeing them for the first time.”
– Ernest Hemingway

TAPAS OF THE SEA
Spanish Garlic Shrimp, Seared Scallops and Caviar, Octopus Ceviche, Salmon Beet Crudo serves 2-4 persons

 

BURRATA SALAD 
Agostini Burrata Mozzarella, Arugula, Gazpacho Verde, Tomato, Toasted Pistachios, Toasted Crostini

STUFFED MUSHROOMS
Braised Short Rib, Tarragon and Boursin, topped with Au Jus (gf)

VACA BRAVA
New York Strip Steak 12oz. 21 day dry aged, Grilled, Barbacoa Butter, Patatas Bravas

GRASS FED RIB EYE
Florida Raised, 12 oz. Grass Fed, Duck Fat Confit Potato, Watercress Salad

DESSERT

COCONUT KEY LIME SQUARE
Coconut-Almond Crust filled with Key Lime Custard, Coconut Sauce, Lace Tuile, Key Lime Meringue

Hyatt Regency Grand Cypress is located at One Grand Cypress Blvd., Orlando, Florida, 32836 with convenient access to Orlando International Airport and Interstate 4 off Exit 68 in Lake Buena Vista. For more information and reservations, call 407. 239.1234, visit hemingwaysorlando.com and follow Hyatt Regency Grand Cypress on Facebook and Instagram and Twitter at @HRGrandCypress and use #HemingwaysOrlando. Restaurant Hours: Nightly Dinner 6 to 10 p.m., Lounge: 5:30 to 10 p.m.

Behind the Dish with Chef Shane Schaibly from First Watch – Brilliant Beet Toast

Ricky Ly
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Behind the Dish with Chef Shane Schaibly from First Watch – Brilliant Beet Toast

First Watch has released their newest seasonal menu, featuring three brand new dishes and a fresh option from the juice bar – healthy and perfect for those of us working to improve our eating habits in 2020. Chef Shane Schaibly, First Watch’s Corporate Chef, speaks with us at Tasty Chomps! about their new menu as well as his childhood memories of beets growing up. Read more below!

Interview with Chef Shane Schaibly, First Watch

Tell us more about your culinary background and favorite “food” moments.
Before I joined First Watch, I actually worked in fine dining for brands like the Ritz-Carlton in Miami Beach and Tampa’s Café Ponte. I joined The Melting Pot in 2007, and one of my favorite food moments there was setting the Guinness World Record for Largest Cheese Fondue Set while working as manager of culinary development. I also served as The Melting Pot’s director of food and beverage and ultimately corporate chef, where I helped develop menu items and had the chance to travel around the world opening restaurants.

What were some of your favorite breakfasts from your childhood?
My mom was a single parent, so my brother and I didn’t grow up having a lot of elaborate breakfasts. We were always heading out to some sort of game, practice or tournament as Mom is a champion coach and had us involved in sports, like all year round! So, we had a lot of Pop-Tarts, Eggo waffles and cereal! That said, for a special treat she ALWAYS made us Pillsbury Cinnamon Rolls from the can: round pan, 8 rolls, icing from the little can on top – pure magic!

Ricky Ly, Tasty Chomps: What are you most excited about for the new seasonal menu here at First Watch?

Chef Shane Schaibly, First Watch: The dish I’m most excited about on this season’s menu is definitely our Brilliant Beet Toast. When I was growing up, I dreaded having to eat beets – they were so oily, mushy and gross – ew. So, I’ve made it my mission to make them appealing and downright tasty, and not only that, they’ve got health benefits for days. For one, they’ve got so many nutrients in just a few calories, and they can help regulate blood pressure, fight inflammation and improve digestive health, just to name a few. I can’t wait for you to check out this recipe!

Brilliant Beet Toast is made using our whole grain artisan toast topped with house-made beet hummus, fresh avocado, house-pickled onions, diced red beets, lemon dressed arugula and herbed Goat cheese, and we serve it with two cage-free basted eggs (or, however you like your eggs cooked is good with us!). It’s a vegetarian dish, and if you’re one of our gluten-free diners, you’re always welcome to sub the whole grain artisan toast for our Udi’s gluten-free toast – for free!

You can try this great new dish at a First Watch near you through March 15, alongside our seasonal Vanilla Chai Latte Pancakes, Baja Chicken Burrito Bowl and our Blue Booster juice. Check out the rest of those new menu items here!

Beets were not a popular dish when we were growing up, how did this change over the years for you? What has First Watch done for this new beet dish?

Funny story about beets and me… Again, Mom wasn’t doing a lot of cooking back in the day but my Mema (grandmother) always had amazing family meals, cooked from scratch, for all of my aunts and uncles and cousins. Unfortunately, one of the items frequently on the menu was beets… canned, pickled beets… so gross but for some reason they were ALWAYS around. But, I DID love cranberry sauce; canned, jellied cranberry sauce like for Thanksgiving. So, one day my Mom was tired of me not eating the beets and told me it was cranberry sauce. Of course I dove right in, huge bite and almost got sick right then and there. I vowed to never eat beets again!

Fast forward about 15 years, I was working in Tampa at a fine dining restaurant called Café Ponte. Chef would bring in these absolutely beautiful little candy-striped beets from a local farm. We house pickled them in sugar, spices, sherry vinegar and used them on a Beet Salad with panko fried goat cheese. AMAZING. My life had been changed! From there, we incorporated beets into so many great dishes over the years: Beet Carpaccio, Beet Tartare, Beet Cous Cous, Beet Pasta, salads, crudité, all the things. And so began my love affair with beets!

Now, I have the unique opportunity to possibly change some lives with beets here at First Watch. We already have our Morning Meditation Juice which is orange, lemon, agave, turmeric and ginger in the base and then a Beet juice topper – a beautiful finished product showcasing the color and earthy flavor of the humble beet! We’ve also just rolled out our Brilliant Beet Toast on our Seasonal menu, which starts with our Whole Grain Artisan Toast topped with Beet Hummus, fresh sliced avocado and a salad of lemon dressed arugula, diced Greek beets, house-pickled red onions and herbed goat cheese.

What are some of the inspirations behind the new seasonal dishes?

As with all of our Seasonal menus, the seasonality of great ingredients is always a huge part of the inspiration. Now some people might argue that beets have no season because they are available year round! I’d say they are great in every season, the only change is how you prepare them for the best flavor. In Summer and Fall, we roast a lot of beets and then winter comes and pickled or fresh boiled and diced come into play. Then Spring calls for juicing!

For our Jump Start seasonal menu, we know it is still winter and most Chefs go the route of hearty, heavier dishes to combat the cold weather. In contrast, we choose to develop dishes that play to a brighter, fresh chord that highlights the ingredients themselves.

Vanilla Chai Latte Pancakes with fresh raspberries, bananas and Maple Chai Almond Butter and our new Baja Chicken Burrito Bowl showcasing ancient grains quinoa, farro and brown rice, salsa verde chicken, black beans, kale slaw, fresh avocado, cilantro and cotija cheese.

VANILLA CHAI LATTE PANCAKES
We added vanilla chai and fresh banana to our multigrain pancake batter. Served as three mid-sized pancakes topped with fresh sliced bananas, raspberries, maple-chai almond butter and super-seed crunch.

BAJA CHICKEN BURRITO BOWL
Ancient grain blend of farro, quinoa and brown rice, with seasoned black beans, salsa verde chicken, pico de gallo, lime crema, kale slaw, fresh sliced avocado, Cotija cheese, fresh cilantro and a cage-free sunny-side-up egg.

For more information, visit all the  new menu items at First Watch here!

Brunch at Canvas Restaurant & Market

Tiffany Nguyen
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Brunch at Canvas Restaurant & Market

One of my favorite restaurants in the Lake Nona area, Canvas Restaurant & Market, recently added a new dish to their brunch menu.

We were invited to try their new Steak & Eggs ($26) and we really enjoyed the brunch new dish along with some other classics, the ambiance of the restaurant, and their always exceptional service!

First, we started off with their Twice-Cooked Yuca Fries made with seasoned salt & honey drizzle, accompanied with cilantro-lime dipping sauce.
 
These are my FAVORITE yuca fries ever.  I wish I could eat this sweet & crispy yuca fries every day of my life.  My friends and I always rave about them.  Highly recommended!

Then we tried their Steak & Eggs made with refried black bean and potato hash, red peppers, onions, sunny-side up eggs, harissa aioli.  A hearty dish, perfect for any meat eater.

Finally we tried the Lobster Benedict – vanilla butter poached cold water lobster, béarnaise sauce, flaky biscuit, poached eggs.  It was really good.

Canvas Restaurant & Market is located in the Laureate Park Village Center in Lake Nona, just south of SR 528. They are owned and operated by Tavistock Restaurant Collection.

Canvas Restaurant & Market
13615 Sachs Avenue, Orlando, FL 32827
(407) 313-7800
canvaslakenona.com

Interview with Chef Bruno Fonseca – The Foreigner – A Culinary Experience

Ricky Ly
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Interview with Chef Bruno Fonseca – The Foreigner – A Culinary Experience

The Foreigner – A Culinary Experience – by Chef Bruno Fonseca provides its guests a 5 course omakase/menu confiance style dinner, with an opportunity to live the inner workings of an active kitchen. Chef Fonseca previously operated the 5 Gastronomy food truck in the beginning of the gourmet food truck days here in Orlando as well as Millenia 106 and has also taught at Le Cordon Bleu Orlando.

The Foreigner experience currently takes place every Saturday at The Heavy (1152 Harmon Ave, Winter Park, FL 32789).

Chef Bruno Fonseca, who is of Brazilian descent, tells us more about the Foreigner Experience.

“The Heavy is an amazing space, loaded with character. We sit 10 -12 ppl at their flower bar, and cook and execute the entire dinner right in front of the guests, with a menu that changes entirely weekly.”

“The “human factor” of a few strangers breaking bread together is pretty incredible. Often times guests exchange numbers at the end of their meals, and also guests that made friends that night with others come back and become regulars. Dinner tickets are typically put on sale at the end of a month for the entire following month. We are now doing 5 courses with an optional wine pairing.”

“The inspiration to do this is to offer a better product to the public on a multi course format, and tell the story of a foreigner’s perspective on food, let it be the food that I grew up eating in my house (multicultural house-Brazilian food, Portuguese, Italian etc…), the food that I encountered when I moved to the US, and the food that I grew up cooking in the different kitchens here in the US. It is not fusion as different dinners have an underlying theme…we have had honey, citrus, “Americana” to name a few….”

The Logo
People often ask me” why the Octopus on the logo”? The octopus has an underlying theme of mystery thru centuries, as it also has a theme of braving the unknown, which is what I try to do, feed the people foods that may be familiar and somehow entirely different, but for a reason. In other words we aren’t doing this on a dare to be different, but we are trying to expand horizons, and show the guests different foods, its pairings and most of all delicious dinners that are intimate, different and delicious.

Tickets for all events are sold at http://www.theforeignerexperience.com/

 

Interview with Chef Jason Shenefield – Stone Crab in Orlando

Ricky Ly
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Interview with Chef Jason Shenefield – Stone Crab in Orlando

Chef Jason Shenefield has worked for over 30 years at establishments ranging fom Walt Disney World Resort’s Victoria & Albert’s, Le Cellier, and Coral Reef Restaurant to the Bohemian Hotel Celebration, The Plantation House, Red Rose Dining Room as well as The Terrace Hotel in Lakeland FL.

A Florida native, Chef Shenefield’s background includes a Bachelors of Science in Hospitality and Culinary Arts from Johnson & Wales University and Hospitality Management, Nutrition and Healthy Living from Cornell University and he is a Certified Executive Chef and Certified Culinary Educator from the American Culinary Federation, Certified Hospitality Educator from the American Hotel and Lodging Educational Institute, Advanced Level Sommelier from the court of Master Sommelier and a 10 years in Culinary and Hospitality Education as a Chef Instructor at Le Cordon Bleu College of Culinary Arts in Orlando, Fla.

He has also been the Team Chef for NASCAR’s Famed Hendrick Motorsport’s Jeff Gordon and Jimmy Johnson and prepared and cooked for both drivers and their teams on race days at a variety of tracks for two seasons.

Chef Shenefield currently specializes in showcasing his professional creativity for Ultra High Net Worth (UHNW) Individuals and Families in their Private Homes and on their Luxurious Private Jets and Yachts domestically and Internationally.

His love for cooking started in the kitchen with my mother and grandma – the love continued to grow with self gratification for cooking for family and friends at different gatherings. In high school, he went through a unique Home Economics Program, where they actually created a restaurant that fed the Teachers and the High school athletics program.

While attending Johnson & Wales University, Miami campus, he had the unique opportunity to work and learn from all of the “mango gang” Chefs for lengthy time. These “rock star” local Miami chefs included Cindy Hutson, Allen Susser, Mark Militello, Douglas Rodriguez, Norman Van Aken and Robbin Haas who were all a part of the “Mango Gang,” the group that helped stamp the bright, sweet and spicy flavors of South Florida’s “Floribbean Cuisine” onto the national scene.

Chef Shenefield also served as a Le Cordon Bleu Chef Instructor for a variety classes including: Safety and Sanitation, Meat Fabrication, Culinary Fundamentals, Cuisine Across Cultures, Cost Control, Wine and Beverage, Dietary Trends and Nutrition, Traditional Asian Cuisine, Catering and Buffet and Intro to Patisserie and Baking.

A few of his past students include:

Joe Dodd- King of the Coop Tampa
-Michelle Hulbert – K Restautant, Michelle Pastries
-Patrick Tramontana-Antonio’s
-Bruno Fonseca- The Foreigner Experience
-Ryan Mclaughlin K Restaurant and Dexters-New Standard
-Jason Wolf -K Restaurant
-Alexis Lorenzo – (The main man behind the curtain and Sonny’s sidekick at Domu and Tori Tori)
-Wendy Lopez -Tapa Toro/Reyes
– Frank Galeano-Tapa Toro
– AJ Haines (The main man behind the curtain at Pizza Bruno)
Corwin Cowart (Corwin’s Personal Chef and Catering)
Brandon Basista- The Bearded Chef (James Beard Award Winner)

Successful Student who are away from Central Florida
-Tartiana Pairot (chopped champion/Beat Bobby Flay)
-Edouardo Jordan (2 James Beard Awards for June Baby and Salare Seattle)
-Ryan Ratino (Awarded his Michelin Star a second year in a row at Bresca D.C.

This Stone Crab Season, Chef Jason has begun offering a special service for local residents.

Chef Jason Shenefield: “I wanted to bring central Florida a product and Service that no one was offering. At the beginning of the stone crab season, I happened to have posted some pictures of freshly caught stone crab claws being taken right off the boats by the crabbers and then a video of them being cooked and chilled on my social media pages. Instantly, that post reached over 50k people in less than 24 and over 150 shares. With that much interest, I saw a demand and craving that seafood lovers needed fulfilled.”

“As a Chef, I always seek out the freshest and best available products. To ensure this, I’ve always went to the source omitting a middle man. Being a native Floridian, getting the freshest seafood as possible just makes sense. I work with boat captains directly and all my orders that I fill are right off the boat the morning I pick them up before being delivered. So that means that all my inventory is fresh daily and customers who’ve placed their orders, receive the freshest Stone Crab Claws as possible unless they have caught and cooked their own.”

Some Tips to Eating Stone Crabs from Chef Shenefield

– Stone crabs are recommended to be eaten cold but if you and your guest want them warm.

-Fill a pot large enough to comfortably hold all of the crab claws with enough water to cover the claws.

-Bring the water to a boil, then remove the pot from the heat

-Place the crab claws into the hot water, ensuring each claw is completely covered. Allow the claws to soak in the water for at least two minutes.

– Remove the claws from the hot water and crack and serve them

If you’re new to the stone crab phenomenon, here are NINE things you might like to know:

1) Florida Stone Crabs are harvested October 15 through May 15 of Each Year.

2) Commercial & Recreational Harvesters, typically use baited traps, and each have their own identifiable floats/bouys at the surface.

3) Commercial crabbers might put out as many as several thousand traps each year; recreational anglers are allowed 5 traps with a proper license.

4) Unlike other crab harvesting methods, stone crabbers remove only one approved-size claw from each crab, then they return the crab to the water. An adult crab will regenerates its claw after about 1 year and, within 3 years, it will have regained about 95% of its original claw size. The process is carefully managed by the Florida Fish & Wildlife Conservation Commission, to ensure longevity of the species.

5) Many commercial fishermen cook the claws on their boats or at the docks after harvesting — it not only ensures freshness, but also reduces the possibility of meat sticking to shells. When cooked, they take on that beautiful red-orange color.

6) Stone crab has white, flaky meat that’s sweet, tender and oh-so-succulent and delicious.

7) Most seasoned crab eaters will tell you that the best way to enjoy them is cold, but you can also enjoy them slightly warmed.

8) Once you crack open the shell, you can devour the meat all by itself OR dip it into a sauce — the classic, must-have is mustard sauce, but drawn butter runs a close second.

9) Cracking them open doesn’t require heavy tools like a hammer or a fancy crab-cracking device. Nope. A sturdy kitchen spoon achieves great results, with moderate shell fragments in your kitchen (although, it’s probably best to take the operation outside). Simply lay each claw in the palm of your hand then rap the shell firmly with the back of the spoon – one, two or three times should do it. This fractures the shell into a couple of large pieces (as opposed to smashing it to smithereens) then you should be able to pull out the meat easily. The knuckle also has lots of meat, so be sure to use the spoon to crack that as well.

I have met many wonderful and passionate foodies, Chefs and Restaurant owners who have just raved on and on about ultimate fresh quality and of course how much they have loved my two accompaniment sauces that I’ve offered for $5 each including

-Roasted Garlic and Citrus Herb Butter (Think Scampi Butter Sauce but even more addicting)

-Creamy Horseradish Mustard Sauce (Think Joe’s Stone Crab’s Traditional Sauce elevated to an new dimension)

For inquires regarding Intimate Dinners, Elaborate Parties, Interactive Food and Wine Classes and how to place your order for some of the freshest right off the boat Stone Crab available, Please see his professional Facebook Page Chef Jason Shenefield. Available sizes and prices are on a post pinned to the top of the page.

Chef Jason Shenefield’s Facebook Page

No Passport Required with WUCF TV at the Orlando Public Library – Jan 12 2020

Ricky Ly
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No Passport Required with WUCF TV at the Orlando Public Library – Jan 12 2020

Join WUCF TV, Central Florida PBS, for an exclusive after hours foodie experience as we celebrate Season Two of the television show, No Passport Required.*

Sunday, January 12, 2020

from 6:30 PM to 9:30 PM EST

at
Orlando Public Library
101 E. Central Blvd.
Orlando, FL 32801

Enjoy a sneak peek of the premiere episode and an informal chat about Orlando’s vibrant immigrant food culture with Faiyaz Kara of Orlando Weekly, Ricky Ly of TastyChomps.com, and Bruno Fonseca of The Foreigner – A Culinary Experience.

Explore the rich diversity of Central Florida’s local food scene with free tastes from restaurants covering a wide range of cultures. Space is limited. Registration required.

Participating Restaurants include:

Cress Restaurant
The Foreigner – A Culinary Experience
Mecatos Bakery
Nile Orlando
Paris Banh Mi
Sticky Rice

Visit wucf.org/culture for more details.

*Marcus Samuelsson will not be appearing at this event.

Interview Q and A with Ricky Ly of TastyChomps.com for the Orlando Public Library Magazine January edition

Why is it important for people to know where a dish originated?

Knowing where dishes originate is so important as it tells you so much about a people’s culture, history, and their environment. When learning about cultures, one of the first ways we learn is through their cuisine. We gather our families and communities around food, whether it is for our daily meal or festive occasion.

What do you hope people learn about Orlando’s food scene with this event?

I hope people will learn about how diverse Orlando’s food scene is and can be. With so many immigrant communities – from Vietnamese to Brazilian to Puerto Rican and more – Orlando is truly home to so many different people, each bringing their own flavors and ingredients to the communal table. I hope we will all learn a little more about our neighbors and maybe find a new dish or cuisine to enjoy.

What immigrant cuisine is Orange County lacking?

We are blessed with so many wonderful cuisines from all over the world here in Orlando, but I think we could definitely use some more great Persian cuisine – I love the Persian basmati rice pilaf served with a sizzling skewer of beef shish kebabs.

Do you think our food scene would be as diverse without our theme parks?

I think we owe a bit of our diversity to the theme parks – many people from all over the world come to Orlando to experience our world class theme parks and quite a few stay and make Orlando their dream home. When Epcot first opened in the early 1980s, there were people who came from Italy, Japan, Morocco and many other places as a part of the World Showcase and many of those families still live and thrive here in Central Florida today.

What would you consider Orlando’s signature dish?

Some may say it is the honey nougat glace, but I think our signature dish is still in formation. We are still a young city compared to others, but I think our food culture is definitely maturing as more people put down roots here. We are on the cusp of finding ourselves, and I don’t think it is a coincidence that a lot of “signature” dishes from the big cities are a creation of immigrant culture, interacting and changing with the ingredients and techniques favored by their city. In a lot of ways this is how culture is – we think of it as something stagnant and traditional, but in reality it is something fluid and changing like water filling up whatever vessel it finds itself in, but at the end of the day it’s still water – something nourishing.

Inside Look: Blue Bird Bake Shop 2.0

Katherine Nguyen
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Inside Look: Blue Bird Bake Shop 2.0

Blue Bird Bake Shop is a daily, scratch-made bakery specializing in delicious treats and drinks. For ten years, they’ve been a staple on Corrine Dr and worth stopping in whenever you’re in the area or to make a trip just to stop in.

Some of my favorites are their brownies. Usually, the flavors they offer are overpowering in general, but they’re able to make it where you can enjoy every bit without the thought of any overpowering flavors.

I highly recommend the peanut butter and sea salt caramel brownies!

There are many cupcakes on their menu as well and one of their original offerings. They tend to have a number of flavors they offer daily as well as a few special rotating flavors.

My all time favorite cupcake flavor of Blue Bird Bake Shop is their Peppermint Bark cupcake. The Peppermint Bark cupcake is chocolate cake with chocolate chips topped with peppermint buttercream and crushed candy cane & chocolate curls. Doesn’t that sound unbelievably amazing?

Cookies can be found here, which are also individually wrapped. Besides treating Santa around this time, think about treating yourself every now and then too. These cookies are soft and far from being dry.

Last, but not least that I tried were the pop tarts. There are sweet pop tarts as well as savory pop tarts. From strawberry and blueberry to jalapeño pop tarts. I love all of these and prefer the jalapeño because I prefer savory over sweet. The jalapeño pop tarts do contain dairy.

For more information, check out their Facebook.

First Look: New Brunch at Delaney’s Tavern

Tiffany Nguyen
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First Look: New Brunch at Delaney’s Tavern

There is a new brunch spot in Orlando!

Every Sunday Delaney’s Tavern at The Delaney Hotel, located directly across from Orlando Health, hosts a Sunday Funday Brunch.

The menu – created by Executive Chef Anthony Albino (formerly of Santiago’s Bodega Orlando) features all you can eat decadent dishes such as crab claws, prime rib, deviled eggs, candied bacon, a carving station, a cronut station and more!

Their brunch runs from 10am – 3pm and they plan to change it up from week to week with new items featured on the hot line, cold line, action carving station, action dessert station and a la carte items.

Buffet is $39.99 per person and unlimited mimosas or Bloody Mary’s for $9.99 per person.  Free parking is available in the garage located behind the restaurant.  I know this will be a very popular Orlando brunch spot very soon.

Q & A with The Delaney’s Hotel + Delaney’s Tavern’s Executive Chef Anthony Albino and President Greg Allowe:

1. How did the concept of Delaney’s Tavern come about?
Greg Allowe: I live in Delaney Park and I was frustrated with the limited options in the area.  Chatting with my partners Dr. Tom Winters and Dr. Rebecca Moroose who are based out of Orlando Health we knew that the residents of Delaney Park must feel the same way, so from that conversation Delaney’s Tavern was born.  Much like the hotel we knew we wanted a place that was really comfortable, a place where you could come to get away from fast pace of life and slow down, relax and enjoy innovative food and drink.  We designed a menu that is social, we wanted our guests to share hence the array of small plates and shareables.  Unlike most hotel restaurants we built Delaney’s Tavern for the locals, not focusing on the hotel guests.  We wanted it to be a place where you could come after work, on a date night, with friends and family.  We knew that if the locals enjoyed us that the hotel guests would as well.  We interviewed many talented chef candidates and are delighted that we found Chef Anthony.  He has a great background and the personality we were wanting.  He really understood the vibe we and we gave him a great deal of creative license to bring our vision to life.

2. What do you want guests to experience when they come to Delaney’s Tavern?
Greg Allowe: We want them to feel comfortable and at ease.  We want them to savor the flavors that the chef has created, enjoy the relaxed ambience and impeccable service (however not stuffy) we want them to feel pampered and most of all we want them to leave with a smile and that when they return it will feel like family.

3. Tell us about your background in the hospitality industry.  What were some key moments that made you say this is what I want to do?  What inspires you?
Greg Allowe: During the summers when I sixteen I worked as a bellman at a resort hotel in upstate New York.  After my bellman shift was over I would work as busboy in the dining room.  By the next summer I knew that I was in love with the business.  I knew I wanted to own a hotel and restaurant, with that dream i went to get a degree in hospitality management at SFSU.  After graduating I was recruited by Hyatt hotels where I spent the next eleven years.  It was a great experience and prepared me well.  I worked in every department from the bottom up before becoming a general manager.  However, I still dreamed of having my own hotel… well dreams do come true.  I met an M & A attorney who was willing to take a chance on me and we bought a old run down hotel called Nordic Hills, I fixed it up ran it for a few years and sold it.  This is now my 11th project in the past twenty five years.

4. What are some upcoming plans for the hotel and restaurant in the near future?
Greg Allowe: We have some great outdoor spaces to build out.  We have what will be known as Delaney’s Terrace just outside of the tavern.  We plan to do outdoor music and movies that will played on a 70-foot-high wall on the adjacent building, additionally we are adding 50 rooms.  These will be VIP and key access only floors with a private lounge.  Lastly, we are looking at other markets in central and north Florida to add additional Delaney Hotels and Delaney’s Taverns.

5. Tell us about your background.  How did you end up working in the restaurant industry?
Chef Anthony: I started in working in the restaurant industry as a teen for Broadway Pizza and also Shipyard located at the OIA.  Then I became a carpenter for several years and took on the mortgage industry during the boom.  I was a Licensed Mortgage Broker for about 6 years – and when the boom finally came crashing down I put myself through Le Cordon Bleu and studied Culinary Arts.  Trying to get back into the business was tough.  Imagine a mortgage broker trying to become a line cook.  At several points I was even trying to prove my worth by washing dishes.  Finally, I got a break from a small restaurant in Altamonte Springs, R.G. Brewski’s.  After working for R.G. and going to school, another student said I should try to work with him at Bubba Gump Shrimp Co.  So I went and applied, shortly after I became a Certified Corporate Trainer and then I was off to open my first restaurant under Bubba Gump in Cancun, Mexico.  Shortly after opening a second Bubba Gump in Gavelston Island, TX, I met Jason Dugan – Owner/Operator of Santiago’s Bodega. After helping opening that location, Jason offered me the position of Executive Chef.  I was Executive Chef for 6 years at the Orlando location then eventually crossing paths with Greg Allowe to open and create the Delaneys brand.

6. What inspired you growing up to cook?  What are some memorable moments in the kitchen that inspire you today?
Chef Anthony: Growing up with a single mom and a sibling forced me to cook.  Also watching my abuela and aunts cook.  I would spend every summer for the first 12 years of my life down in Puerto Rico at my abuela’s house which stayed open all day for visitors and family to come by and grab a meal.  She would cook anything and everything.  The camaraderie of the kitchen is what inspires me today.  Literally I spend more time with my restaurant family than my actual family, so we embrace each other as such.  A lot of my kitchen crew, we have been working with each other for the past 10-12 years so we are intertwined in each other’s life and have been on an incredible journey.

7. What were some of your favorite dishes growing up?
Chef Anthony: Watching my abuela and aunts cook I was very keen on cooking Spanish food and particularly where my abuela lived we cooked a lot of comida criolla (Creole style food) so I fell in love with southern style cooking, specifically Creole.

8. Santiago’s Bodega has won quite a few accolades for their food.  What are some of the things you have learned from that experience coming to
Delaney’s Tavern?
Chef Anthony: Teaching, learning from and trusting my staff.  Honestly at the end of the day these guys and girls are making the magic happen.  Coming up with recipes, teaching them how to do it consistently, making sure they have the tools and equipment to do so is my job.

9. What are your most popular dishes right now at Delaney’s Tavern?
Chef Anthony: The Blue Crab Beignets are our #1 seller followed by the meatballs and the Tavern burger.  Honestly, I created a wide variety on the menu so you can come back and try something new every time and get it while it lasts, the menu will change seasonally with the newest menu set to roll out in the next few days.

10. Tell us about the brunch menu.  How did you come up with some of the
dishes and what do you have planned in the coming months for brunch?
Chef Anthony: I created the brunch menu at the bodega some time ago and it took off.  I personally love a brunch that features a buffet so I implemented the buffet style featuring classic brunch items with a twist here at Delaney’s.  The plans are to change it up from week to week with new items featured on the hot line, cold line, action carving station, action dessert station and a la carte items.   I have an army of talented chefs especially my sous to not hold back the creative juices and let them share. Obviously I will always keep an ear out for items that need to stay and those players will be in rotation but people are going to have to come check it out so I know.

Here are pictures from the inaugural Sunday Funday Brunch:

Stone Crab Claws

Deviled Eggs

Charcuterie Board

Tuna Poke Nachos

Salmon Ceviche

Deconstructed Salad

Chopped Caprese Salad

Smoked Turkey (top), Beef Short Rib (bottom)

Biscuits & Sausage Gravy

Scrambled Eggs, Sausage & Candied Bacon

Poblano & Onion Hash, Smoked Gouda Mashed Potatoes

Grilled Chicken, Wild Rice

Crawfish Étouffée

Cauliflower & Broccoli Gratin

House Rolls

Vegan Rangoon – vegan buffalo chicken

Mini Monte Cristo – applewood smoked ham & smoked gouda, raspberry chipotle

Made To Order Omelette – onions, red peppers, jalapeño, mushrooms, tomatoes, bacon, sausage, chorizo, feta, cheddar

Cronut Station

Sugar Cookies, Chocolate Chip Cookies

Crossiants

Cheese Danish, Strawberry Danish

Be sure to check out Delaney’s Tavern in SoDo for their new Sunday Funday Brunch!  Highly recommended, cheers!

Delaney’s Tavern
1315 S Orange Ave Suite B, Orlando, FL 32806
(407) 849-0801
eatdt.com

Inside Look: Highball and Harvest – Winter Test Kitchen

Ricky Ly
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Inside Look: Highball and Harvest – Winter Test Kitchen

Highball & Harvest of The Ritz-Carlton Orlando, Grande Lakes is led by Chef De Cuisine Scott Pizzo who cooks with a passion for southern fare and the evolving culinary scene in Orlando.

Pizzo’s culinary career and roots in Central Florida began after his graduation from Le Cordon Blue CulinarySchool in 2007. He flourished as Chef Tournant under internationally acclaimed author and chef, Norman Van Aken at Norman’s located at The Ritz-Carlton Orlando, Grande Lakes.

His experience led him to DragonflyRestaurant, where he took over the Chef de Cuisine position. Because of his adoration for American cuisine,and the desire to develop his skills, Pizzo made the move to The Ravenous Pig and Cask & Larder.

Under Chef James and Julie Petrakis, he developed his zeal for southern inspired cuisine utilizing the region’s agriculture and seasonal crops.

I met with Chef Jared Thate (formerly of Cask and Larder) at Highball and Harvest to check out some new dishes inside their test kitchen including cured and brined duck breast with golden raisin curry, aged ribeye with toasted marshmallows and fingerling yams, fried chicken and french toast w foie gras, and bone in pork ribeye with butter beans and Whisper creek farm greens. Fantastic!

Cured and Brined Duck breast with Golden raisin curry
Fried chicken and french toast w foie gras
Fried chicken and french toast w foie gras
Bone in pork ribeye with butter beans and Whisper creek farm greens.
Aged ribeye with toasted marshmallows and fingerling yams
Candied Yams, Bourbon Pecans, Toasted Marshmallow

For more information and reservations please call (407)393-4422.

Rosen Hotel hosts inaugural “Sock It To Cancer” fundraiser in honor of late Adam Michael Rosen

Tiffany Nguyen
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Rosen Hotel hosts inaugural “Sock It To Cancer” fundraiser in honor of late Adam Michael Rosen

Rosen Hotels and The Adam Michael Rosen Foundation recently hosted the inaugural “Sock It To Cancer” fundraising event at Rosen Shingle Creek on Dec. 6 in memory of Adam Michael Rosen, Harris Rosen’s 26-year-old son who passed away on November 23, 2018 due to brain cancer.

Local restaurants generously provided creative culinary dishes and signature holiday drinks, Rockin’ Robin spun tunes and close to 30 local charities uniquely showcased their missions through cheerfully decorated holiday trees.

Guests voted on their favorite tree one new pair of socks at a time, with A Gift for Teaching winning the tree competition receiving a $5,000 check from the foundation.

The event gathered hundreds of new socks now provided to Orlando’s homeless and raised awareness of Central Florida’s giving community, providing inspiration for generosity during this holiday season.

For more information, visit amr-foundation.com.

Here are photos from the inaugural Sock It To Cancer:

Trisha Rosen & I

 

Kona Poke opens new location in Sanford

Ricky Ly
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Kona Poke opens new location in Sanford

Kona Poké welcomes its second location in Sanford, Florida (1813 WP Ball Boulevard, Sanford, FL 32771) this month.

Guests of Sanford’s 1,300 square foot restaurant will enjoy Kona Poké’s healthy and delicious Hawaiian-style poké bowls with fresh sushi-grade fish, house sauces and over 40 fresh toppings to choose from, plus vegan, gluten-free and cooked options available.

They can also choose from a variety of Signature Poké Bowls, Build Your Own Bowls, Soup, Salads and Mochi Ice Cream, which they’ll savor inside Kona’s contemporary, relaxing restaurant vibe with subtle elements of poké’s Hawaiian heritage. Also, instead of the usual Coke products, they offer carbonated craft Stubborn soda.

“We are thrilled to open our second location in Sanford less than a year after opening in Lake Mary and kick off the tremendous growth for the Kona Poké brand, says Owners Matthew Ting and Ernie Falco III. “With the holiday season here, we wanted to give back to the community that’s been so welcoming to us by providing different specials all week long. We are excited to celebrate with everyone, and we look forward to continuing to expand and more and more people experiencing just how insanely delicious Kona Poké is.”

We spoke with partner Matthew Ting about his childhood growing up as well as their inspiration behind Kona Poke. The team plans to expand pretty quickly and are partnering with several market developers to expand the brand across the state.

Partner Matt Ting

Tasty Chomps: How did the concept of Kona Poke come to be?

Partner Matthew Ting: When my brother started fishing years ago, he immediately got me hooked.

We would go offshore, bring home a ton of fish, and then have family dinners at my house. That’s when we started making poke bowls. Everyone enjoyed them and we couldn’t get enough.

We’ve had “tuna” parties at my house for years and years. I’ve always loved a fresh yellowfin tuna poke bowl.

As a restaurant operator for over 18 years, I saw an opportunity to share my passion for poke with other people. When my partner Ernie approached me about opening a poke restaurant after returning from the west coast, I couldn’t resist.

Kona Fire (Fresh ahi tuna marinated in our signature classic Hawaiian sauce, topped with seaweed salad, green onions, avocado, sesame seeds, sriracha aioli, sriracha and onion crisps)

What are some of your favorite earliest memories around food?

My favorite earliest memories around food has to be when I was a kid eating Dim Sum. My grandfather lived in NYC. We would visit him frequently. He would take us to the same dim sum restaurant in China Town every visit. I loved the action and vibe of this dirty, little hole-in-the-wall restaurant. My grandfather and father would order everything, such as chicken’s feet, octopus and other insane dishes for us kids to try. It was my favorite part of visiting the city growing up. To this day, my family will still meet at a dim sum restaurant whenever we can.

What inspired you to get into the food industry?

I started in the food industry when I was in high school. I worked at a sports bar as a busboy and worked my way to become general manager within two years. After I realized I was pretty good at it, I stuck with it.

I have been involved with the group that owns the Tijuana Flats in Volusia County for the last 12 years. The stores are very healthy, and I am very proud of what we have accomplished for the community.

What are the most popular dishes at Kona Poke right now?

Our most popular dishes at Kona are: Kona Fire (Fresh ahi tuna marinated in our signature classic Hawaiian sauce, topped with seaweed salad, green onions, avocado, sesame seeds, sriracha aioli, sriracha and onion crisps), Tidal Wave (Fresh ahi tuna topped with seaweed salad, green onions, eel sauce, sriracha aioli, avocado and onion crisps) and Bourbon Chicken (Marinated bourbon chicken topped with green onions and sesame seeds).

To commemorate the opening, Kona Poké Sanford is celebrating all week long offering the following daily specials (11am-9pm):

Monday, December 16 – First Responders receive 50% off one bowl
Tuesday, December 17 – Tuna Tuesday $9.99 tuna bowl and fountain drink
Wednesday, December 18 – Teachers receive 50% off one bowl
Thursday, December 19 – Students receive 50% off one bowl
Friday, December 20 – Ribbon cutting at 11am, followed by BOGO buy one bowl, get one bowl 50% off and complimentary Kona beer all day.

Find Kona Poké Sanford located at 1813 WP Ball Boulevard, Sanford, FL 32771 and the first Kona Poké Lake Mary located at 242 Wheelhouse Lane, Unit 1230, Lake Mary, FL 32746. Hours of operation are Monday thru Saturday 11am-9pm, Sunday 11am-8pm. For additional information, future locations, menu and more, visit www.konapokebowls.com.

Inside Look: Bem Bom On Corrine with Chef Chico Mendonca

Ricky Ly
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Inside Look: Bem Bom On Corrine with Chef Chico Mendonca

What began as a food truck and catering concept, locally-owned Bem Bom on Corrine has become one of the hottest restaurants in Orlando – and for great reason.

The eatery in Audubon Park Garden District, Orlando, FL, provides some of the best Mexican & Portuguese cuisine in town, led by world class chef Chico Mendonca from dishes like the Prego de Frango Piri-Piri, piri-piri marinated chicken sandwich served with freshly baked Portuguese bread and hot mustard, cilantro, and pepper relish to the whole oven roasted octopus in olive oil.

One of our favorite dishes here is a special known as the alheira, a poultry-based Portuguese chorizo style sausage invented by the Jews of Portugal, during the Inquisition period in the 1400s. As a way to avoid attracting the attention of the Portuguese Inquisition or in rural areas the Portuguese Christians, they began to make sausages from other meats such as poultry and game, mixed with bread for texture.

We got a chance to chat with Chef Chico about his journey from the Azores, the group of islands just west of Portugal on the edge of the old World, to America and Orlando, Florida in the “new” World.

Tell us about your childhood – what are some favorite memories you have about the Azores growing up?

I was born and raised in Povoacao, Sao Miguel island, Azores an autonomous region of Portugal. Povoacao, was the first populated area of the Azores, back in 1432. It’s a gorgeous place with the main town at the edge of the ocean and 7 villages sitting on top of 7 hills with the highest mountain on the island as back drop.

Back in the sixties, we had no T.V. available, until I was 11 years old. Ny parents had the first T.V. in the village I come from, so on Sundays we set the T.V. in the window on the main square and it would be packed with people watching T.V. for the first time.

Because of that, most entertainment was soccer, street games, and most people would hang out on the streets. In my case, I would go the beach almost daily. I was fortunate, since most of my friends and cousins had to work at very early age and would only complete minimum school, which back then was 4th grade and later on 6th grade.

My family had a grocery, hardware and liquor store in the center of the village, till the day my dad passed away, we supplied the goods to the community. My dad loved planting vegetables and herbs first thing in the morning before opening the store – that was his way of relieving stress. And luckily for our family, we had the best veggies ever.

Food was a big ritual in our household, and my mom was a incredible cook, from fresh baked bread, soups, fresh fish everyday. We raised our own poultry, cattle and pigs.

What would you say to people if they have never been or heard of the Azores?

Azores is absolutely beautiful, exotic, quaint, old, modern and the people are their greatest asset. My favorite time of the year is summer, at least twice a day to the beach, long lunches and even longer dinners with family and friends, beautiful streets, cafes, bakeries, restaurants, bars, whale watching, etc.

Looking back over the years, what were some important moments in your life which made you decide you wanted to become a chef?

Bermuda, I’ve lived in Bermuda for 11 years, never cooked professionally before. I had several British chefs friends. One day the executive chef at the resort I was working needed some help in the kitchen, asked me to help out, I did and it was love at first sight.

I knew then that was my path going forward.

What is your “food philosophy”?

Being classically French and continental cuisine trained in Bermuda, when moving to Dallas Texas, I’ve always pursued incredible restaurants to work for, going to dine on those establishments several times, before applying for a job. For a long time I was really into fine dining. After awhile, it can get very stressful.

Nowadays, I still apply French techniques to my cooking, but along the way, I’ve learned so much from different cultures and incorporate it. For sometime now, my philosophy, is, keep it simple, use the best, freshest, local ingredients possible and having been a saucier chef, sauces are a huge part of everything I serve.

How did you come to have your love for Mexican and Portuguese cuisines?

Mexican food was definitely Dallas, most cooks I’ve worked along with were Mexican. Staff meals were always legendary and authentic, just like they ate back home. I made a few visits to Mexico to visits friends and it’s a life changing event.

Portuguese was very natural. After cooking so many cuisines, I wanted to showcase my country. In a way, it reconnects me to childhood and of course I wanted so much for this community to get to know Portuguese cuisine.

By the way, a lot of people are not familiar with the cuisine, but Portuguese cuisine is very complex, with some influences from South American (Brazil), African, Indian and Asian cultures. These cuisines are all a integral part of our cuisine because of the discoveries…I could write books about this subject.

Tell us about the piri piri sauce – what is special about it?

Piri-Piri sauce originated in Mozambique a former Portuguese colony, brought to Portugal and made famous by restaurants in the Algarve region and then nation/worldwide. Most Portuguese make their own, with various degrees of success and style. The special thing about piri-piri, is the heat and flavor of the chile( malagueta), unfortunately I haven’t been able to get fresh malgueta peppers in USA. 5 basic elements to a good piri-piri, malagueta pepper, garlic, lemon, whisky and olive oil.

We loved the bread and the pastel de nata – tell us about the bakery and process?

I have a Portuguese baker for our Azores roll and natas. I love to eat bread, actually don’t know how to eat without, but do not like to bake.

The lamb burger was a huge hit – can you tell us about how you make this beautiful dish?

Thank you. Please watch the video on Food Network with step by step.
https://www.youtube.com/watch?v=MY_hjvWM-5Q

What are some of the most popular dishes right now at Bem Bom?

The most popular dishes right now include the Cod fritters, Frango Churrasco, Enchilladas, Carnitas, Lamb burger, Octopus, Carne assada, 12oz Cod and Natas

What are your plans for the restaurant and food truck in the near future?

We have a new menu coming, with small plates(petiscos), more Portuguese dishes, and we will make fresh cheese in house and chouriço (Portuguese sausage) as well. We also will expand patio seating, hopefully cover the patio and be able to serve alcohol which would be amazing. As far the food truck, right now we are doing mostly private events and catering rentals.

Christmas at The Ritz Carlton Orlando – Gingerbread School and Santa’s Teddy Bear Tea Time

Ricky Ly
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Christmas at The Ritz Carlton Orlando – Gingerbread School and Santa’s Teddy Bear Tea Time

Gingerbread House Day was this past Thursday, December 12th and what better way to celebrate the holidays than at a life-sized gingerbread house created by the award winning pastry chefs at The Ritz-Carlton, Grande Lakes Orlando!

In all it’s 12 feet tall and 14 feet wide delicious glory, The Ritz-Carlton’s gingerbread house was created by their pastry team including Olympian ice-carving medalist and 3-time World Ice Art Champion, chef Victor Dagatan, the hotel’s Kitchen Artist as well as Executive Pastry Chef, Stephane Chéramy.

Located in Santa’s Workshop in the lobby of The Ritz-Carlton, the merry creation is made with ingredients including 1,200 eggs, 800 hard candies, 700 pounds of cake flour, 350 pounds of powdered sugar, 200 pounds of brown sugar, 200 chocolate spheres, 15 pounds of marshmallows and 2 bottles of rum.

During this holiday season, The Ritz-Carlton also invites families to take part in their Gingerbread School to create their very own gingerbread house alongside this carving Olympian and the pastry team!

Students are guided by The Ritz-Carlton’s pastry chefs to build their very own gingerbread house and features a special guest appearance from Santa’s little helpers. Cost is $195 for a family of four and includes a donation to the Children’s Miracle Network and a personalized brick on Santa’s Workshop.

The Ritz-Carlton is also hosting Santa’s Teddy Bear Tea, a holiday version of their traditional tea and includes a special gift for the children, an ornament craft and a visit from Santa.

For dates and details, visit:

https://www.grandelakes.com/events

Inside Look: Ramen Rumble 3 presented by Seito Sushi Baldwin Park & The Osprey Tavern

Tiffany Nguyen
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Inside Look: Ramen Rumble 3 presented by Seito Sushi Baldwin Park & The Osprey Tavern

Ramen Rumble presented by Seito Sushi Baldwin Park & The Osprey Tavern was held on Monday, December 9th at The Osprey Tavern.

This year, over 150 people attended the event, raising $3000 for charity, chosen by the winning Ramen Rumble chef.

The aim of the Ramen Rumble competition is to unify and lift up our culinary community through philanthropic events and to further build the appreciation of the many ramen styles available to us in Orlando.

In the end – Chef Jundel Dumancas of Kai Asian Street Fare won with his tonkotsu ramen with pork belly, mushrooms, scallions and nori, taking home the $3,000 for the charity of his choice, The Humane Society.

Here are photos from Ramen Rumble 3:

Kaizen Izakaya – Denni Cha, Chef de Cuisine

Shaman Ramen: Florida wild gator and wild boar broth, robata-grilled gator tail and jowl, Sunshine State ajitama, Nearby Naturals mushrooms, Florida hearts of palm kimchi.
Charity: Clean the World https://cleantheworld.org

Swine & Sons Provisions – Rhys Gawlak, Chef/Owner

The One True Southern Slurp: Sorghum shoyu trotter broth, flat cut rye noods, collard kimchi, rolled pig head, crispy pork, bacon fat maitakes, pickled egg, Nash’arashiville Spice, bread & butter ginger.
Charity: Grind for Life http://www.grindforlife.org

Kai Asian Street Fare – Jundel Dumancas, Head Chef
Tonkotsu ramen: Pork belly, mushrooms, scallions, nori.
Charity: The Humane Society https://secure.humanesociety.org

Desserts by Executive Pastry Chef Kristy of The Osprey Tavern


Seito Sushi Executive Chef Huy Tin, The Osprey Tavern Pastry Chef Kristy Carlucci, The Osprey Tavern Executive Chef Elek Kovacs

Donuts from Mochi Dochi

Sake tasting


Shout out to Jason and Sue Chin of Seito Sushi, The Osprey Tavern, and Reyes Mezcaleria for hosting this incredible event for the community!

The Osprey Tavern
4899 New Broad Street Orlando, FL 32814
ospreytavern.com

Happy Hour at Dragonfly Robata Grill & Sushi

Tiffany Nguyen
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Happy Hour at Dragonfly Robata Grill & Sushi

Dragonfly Robata Grill & Sushi on Sand Lake Road’s ‘Restaurant Row’ offers an amazing Happy Hour menu everyday from 5pm to 7pm.  Prices range from $3 – $7 and it is totally worth it.  I did not try everything, but everything I did try was delicious.  Highly recommended if you are looking for an affordable dinner!

Click here to view the full Happy Hour menu.

Spicy Kobachi Handroll – salmon, cucumber, scallions, kobachi sauce. $5

Chicken Thigh Karaage – marinated fried chicken. $5

Crunch Roll – tempura shrimp, avocado, japanese mayo, roe, tempura flakes, eel sauce. $6

Create Your Own Sushi $4 – $6
Hosomaki – $4
Choose 1 seafood
Box Sushi (pictured below) – $6
Choose up to 4 kinds of seafood salmon, white fish, mackerel, shrimp, tuna or yellowtail
Optional Toppings: avocado, masago, jalapenos – $1
tempura flakes, spicy sauce – free

Be sure to check out Dragonfly’s delicious Happy Hour menu the next time you are in the Restaurant Row area from 5-7pm!

Dragonfly Robata Grill & Sushi
7972 Via Dellagio Way, Orlando, FL 32819
(407) 370-3359
http://dragonflyrestaurants.com/orlando-florida/

Corkcicle Debuts New Lunchboxes – Q & A with Founder Benjamin Hewitt

Tiffany Nguyen
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Corkcicle Debuts New Lunchboxes – Q & A with Founder Benjamin Hewitt

Twice named a Red Dot Design Award recipient and one of Inc. 5000’s fastest-growing private companies in America, Corkcicle has also landed on “Oprah’s Favorite Things” list three times since 2011.  The popular Orlando-based company recently debuted their latest product, stylish cooler bags that make packing your own lunches look cool, so we thought now would be a good time to interview Corkcicle founder Benjamin Hewitt to get to know him and his company a little bit better as they continue to expand and dominate the market of sustainable products.

Pictured: Baldwin Boxer Lunchbox

Q & A with Corkcicle founder Benjamin Hewitt

1. How did Corkcicle start?
Corkcicle is a global lifestyle brand that makes cool things. Headquartered in Orlando, FL, Corkcicle creates award-winning hydration and barware products, and has reimagined drinkware, cooler bags and lunchboxes as functional fashion accessories. Corkcicle’s fashion-forward innovation is inspired by modern design and rooted in social responsibility. What started in 2011 as an endeavor to chill wine to the perfect drinking temp quickly evolved into a pursuit to make every sip an experience. Corkcicle’s growing product line is delightfully deliberate in its commitment to complement personal style while simultaneously reducing personal impact on the planet.

2. Corkcicle was founded locally in Central Florida – how has that made a difference for you all as a company?
Fortune 500 companies and start-ups alike have found success in Orlando. Not only have we been able to draw top talent to build our growing team right from our backyard, but we’ve been honored to partner with some of the coolest local organizations (Rifle Paper Co., University of Central Florida, Lineage, Orlando Magic, Creative City Project – just to name a few) for successful collaborations.  In addition to providing custom logo products to more than 100 local Orlando businesses, Corkcicle has worked collaboratively with some of the most premium brands in the world. Collaborations and customized products include work with Jean-Michel Basquiat, Yves Saint Laurent, Free People, Travis Mathew, Pappy, Stance, TED Conferences, Vineyard Vines, Rifle Paper Co. and many more.

3. What makes Central Florida special?
Innovation and design are the principles that guide us and where we spin our wheels, so it makes sense to call Central Florida- a creative community bustling with innovation and talent- our home. Having a front row seat to witness and celebrate the successes of our fellow citizens and contribute to the thriving social and economic landscape is why we are proud to stay.

Corkcicle has had the opportunity to partner with more than 200 local non-profits and community organizations in the Central Florida area, including its recent sponsorship of Immerse Orlando and the Creative City Project, an annual arts event in Downtown Orlando featuring Cirque du Soleil, Orlando Ballet, the Central Florida Community Arts Orchestra and more than 2000 other artists. Corkcicle’s partnership debuted “Worlds of Corkcicle”, an immersive photo experience featuring 3D, immersive worlds that integrated light, sets, projection and effects. It’s our community — and the people in it — that make Central Florida so special.

Worlds of Corkcicle at IMMERSE 2019 presented by the Creative City Project

 4. Originally the company started with wine tumblers and drinkware, what inspired the jump to lunchboxes?
Every successful company wants to stay relevant. We’re always thinking about new products that could disrupt the industry or ways we can improve upon existing products in the marketplace. Corkcicle approached the market for designing a cooler bag by identifying two huge gaps that existed in the current marketplace. First, coolers had not transcended into the world of fashion, apparent by the lack of stylish, attractive cooler bags available. Secondly, we noticed an opportunity in the market for soft coolers that appeal to women’s trendsetting tastes, while performing to their impeccable standards.


Pictured: Adair Crossbody

Existing products were built with technicality in mind but not to the sensibility of a stylish and savvy female consumer. This consumer has numerous practical and joyful reasons for daily use — leisure trips to the beach or pool, lunch for the office, sports and family activities, etc.  With those gaps in mind and aesthetics as a primary goal, the resulting design has burst off the drawing board and into the market by elevating the current concepts of both design and functionality, and includes four color-ways as part of a larger collection of cooler bags. We named each bag after lakes in Central Florida. Waterproof ultrasonic welding provides high-performance insulation on the inside and a beautiful (and durable) handbag on the outside. Its accelerated aesthetic brings the cooler bag market to play in a way fashion has never seen before, and easily paved the way for our lunchboxes to do the same.

5. Looking back at all the milestones that made Corkcicle where it is today, what were some important moments that particularly stand out along the way?
We’re grateful for everything Corkcicle has accomplished to date. Twice named a Red Dot Design Award recipient and one of Inc. 5000’s fastest-growing private companies in America, Corkcicle has also landed on “Oprah’s Favorite Things” list three times since 2011. In 2018, we announced the company would donate 5% of all sales on corkcicle.com to charity: water to provide clean drinking water for those in need. With so many organizations doing good in our world, it was hard to choose just one. However, the day we selected charity: water as our flagship charitable partner was a really special milestone for the company.

Pictured: Adair Crossbody

6. What is next for Corkcicle?
We’re taking over the world – one reusable cup at a time. In all seriousness, we’re on a mission to make our world a better place and have pledged to eliminate single-use plastic from all Corkcicle packaging by the end of 2020. We can’t give away ALL of our secrets, but it’s safe to assume more cool things will be coming from Corkcicle. Stay tuned!

Pictured: Sport Canteens

Special promotions exclusively on corkcicle.com right now:
– Get 10% off your first order when you sign up for their mailing list.
– Buy any drinkware, get FREE straws when you sign up for texts.
– Spend $100 and get 1 FREE flute.* Code: FREEFLUTE100
– Spend $100 and get 1 FREE flute.* Code: FREEFLUTE200 
*Must add flutes to your cart.

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